Season the duck with salt, mustard, and the 7-spice blend, rubbing all over so the flavor catches in all the nooks and crannies. Halve the clementine and place it into the cavity along with the bay leaves and chopped onion.

Put the duck in a big bowl and pour the beer over it. Leave to marinated 1 night in the fridge.

It’s time to cook our duck, but before we have to stuff here. We will make a blend from frying onion and carrot in the oil and precooked rice. Remove the duck from marinade and stuff with this blend an 1 apple. To keep the blend inside put 1 or 2 toothpicks.

Place the duck in a medium-sized roasting tray, with all the stuff for the gravy and the onion from the marinade and cook at 250°C/400°F/ for around 3 hour 20 minutes.